Heat a griddle pan until hot. Drizzle the courgettes with a tablespoon of olive oil, season and cook until lightly marked on each side. Set aside. Slice the halloumi into 12 even slices and sprinkle with the chilli flakes. Cook the slices in the hot griddle pan for 1-2 minutes on each side. Divide the salad leaves between four plates and top with the blanched beans and cherry tomato halves. Add some courgette slices and 3 pieces of halloumi to each plate.
Make the dressing by mixing the remaining olive oil, basil, garlic and vinegar together. Season and drizzle a little over each salad. Serve with triangles of toasted pitta bread.
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